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Tandoori chicken burger with mango chutney
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Quick and flavorful Indian-inspired dish ready in just 5 minutes!
Ingredients:
  • 100g (1/3 cup) tandoori paste
  • 40.00 ml Greek-style natural yoghurt
  • 21.00 gm fresh lemon juice
  • 1 Lebanese cucumber
  • 4 large Turkish bread rolls, split, toasted
  • 80g baby spinach leaves
  • 3 ripe tomatoes, thinly sliced
  • Fresh mint leaves, to serve
  • 120g (1/3 cup) mango chutney
  • 180g (2/3 cup) Greek-style natural yoghurt
  • 30.00 ml shredded fresh mint
Instructions:
  • Butterfly the chicken breasts by cutting them in half horizontally, then slice each piece in half lengthwise.
  • Combine the tandoori paste, yogurt, and lemon juice in a shallow glass or ceramic dish. Mix until thoroughly combined. Add the chicken and stir to coat it evenly. Cover with plastic wrap and refrigerate for 10 minutes to marinate.
  • Preheat a barbecue grill or chargrill to medium-high. Lightly coat both sides of the chicken with olive oil spray, then grill for 2 minutes on each side until fully cooked.
  • Prepare the minted yogurt by mixing together the yogurt and fresh mint in a small bowl.
  • Peel the cucumber into thin ribbons using a vegetable peeler. Spread the minted yogurt evenly on each bread roll. Layer spinach, tomato, cucumber, chicken, and mint leaves on the bread. Top with the other bread halves and serve with mango chutney.

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